
Ingredients
- 8 ocado british chicken legs
- 4 tbsp of cape herb & spice caribbean jerk seasoning
- 4 tbsp of dunn’s river jamaican jerk seasoning
- 2 tbsp of vegetable oil, for the baking tray
- 2 mixed chillies, finely sliced
- 2 tins of black beans, drained
- 1 tin of sweetcorn, drained
- 2 ocado mixed leaf salad
- 3 tbsp of mary berry’s mango, lime & chilli dressing, to taste
- 175 g of encona jamaican jerk bbq
- 2 tbsp of runny honey
- 250 ml of chicken stock
- 1 bunch of of salad onions, finely sliced
Method
Step 1
Score the chicken legs with a sharp knife and place in a mixing bowl. Add the jerk seasonings, then mix with your hands. Cover and marinate in the fridge for at least 2 hrs or ideally overnight.Step 2
Remove the chicken from the fridge and preheat the oven to 180°C/160°C fan/gas 4. Line a large baking tray with kitchen foil and grease with a splash of vegetable oil. Place the chicken on the tray and roast for 50 mins.Step 3
Meanwhile, for the salad combine the black beans, sweetcorn and leaf salad in a bowl.Step 4
Put the BBQ Sauce, honey and chicken stock in a pan; bring the sauce to a boil. Add any chicken roasting juices and stir well.Step 5
Arrange the chicken on a serving platter, pour over the sauce and garnish with the chillies and salad onions. Serve with the salad, dressed to your liking.